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Food, Graffigna (Unicatt): "It's important to become more sustainable but it takes sacrifice"

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Rome, 15 Jan. (Adnkronos) - “We need to move from theory to practice, because all of us as consumers must realize not only that it is important to become more sustainable but that becoming more sustainable lazily, easily, is not the ...

Rome, 15 Jan. (Adnkronos) – “We need to move from theory to practice, because all of us as consumers must realize not only that it is important to become more sustainable but that becoming more sustainable lazily, easily, is not the right path”.

These are the words of Guendalina Graffigna, full professor of Consumer and Health Psychology at the Università Cattolica del Sacro Cuore in Piacenza, on the occasion of the presentation of the project "Sustainable Nutrition and the Fight against Waste" launched by Cittadinanzattiva in collaboration with the EngageMInds HUB Research Center of the Università Cattolica and the unconditional support of the Italian Sustainable Palm Oil Union.

"Becoming sustainable means questioning our consumer choices, including the quantity of what we consume, how we manage the waste of what we consume, where we buy our products. So it takes effort to inform ourselves, first of all, effort to educate ourselves about new food consumption styles and therefore to change our habits", continues Graffigna.

And it is precisely in this direction that the "Sustainable Nutrition and Fight Against Waste" project is going, to raise awareness among people about their consumption activities. "Many times we are not fully aware of what our environmental impact is with our consumption choices. That is precisely where the potential error lies. We are talking about food consumption that is mostly habitual, we make our choices almost automatically or based on past experiences. Starting to put a magnifying glass on our daily life - why we choose one product and not another, and what we could do as an alternative - is a first step", he adds. Sustainability cannot be something simple, therefore, but a cultural change in food consumption is needed, according to Graffigna: "We hope to be able to activate first of all participation from the bottom, greater involvement, not only of consumers but also of all stakeholders in the supply chain, therefore of production and distribution, so that sustainability is not just a fascinating label", he concludes.